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Crispy Fried Chicken Sandwich Recipe Easy Extra Crunchy Perfect Snack

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This crispy fried chicken sandwich recipe features an extra crunchy double coating and juicy chicken thighs, perfect for a quick, delicious snack or meal.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • Salt and pepper, to taste
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Vegetable oil or peanut oil (about 4 cups for frying)
  • 4 soft sandwich buns, toasted
  • Pickles (dill or bread and butter)
  • Mayonnaise or spicy aioli
  • Lettuce or shredded cabbage

Instructions

  1. Brine the chicken: In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken thighs, fully submerged. Cover and refrigerate for at least 1 hour or up to overnight.
  2. Prepare the coating: In a separate bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, onion powder, cayenne, salt, and black pepper.
  3. Heat oil: Pour oil into a deep frying pan or Dutch oven to a depth of 2-3 inches. Heat to 350°F (175°C).
  4. Coat the chicken: Remove chicken from brine and pat dry. Dredge each piece in flour mixture, dip quickly back in buttermilk, then dredge again in flour mixture for a double coating.
  5. Fry the chicken: Carefully place coated chicken in hot oil in batches. Fry 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Flip gently.
  6. Drain and rest: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and keep crust crisp.
  7. Assemble the sandwich: Toast buns lightly. Spread mayo or spicy aioli on bottom bun, layer lettuce or cabbage, add crispy chicken, top with pickles and bun crown. Serve immediately.

Notes

Pat chicken dry after brining to ensure coating sticks well. Maintain oil temperature at 350°F to avoid greasy or burnt coating. Fry in batches to prevent overcrowding. Use a wire rack to drain fried chicken instead of paper towels to keep crust crispy. Toast buns just before assembling to prevent sogginess.

Nutrition

Keywords: fried chicken sandwich, crispy chicken, crunchy chicken sandwich, easy fried chicken, snack, comfort food

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